Spelt fusilli with salmon, asparagus and broccoli

There’s something really comforting about a big bowl of pasta. It’s quick, simple and wonderfully satisfying, so it’s no doubt it’s a favourite among many. This fresh yet wholesome recipe packs a punch with the zesty lemon and a little kick of chilli, plus ups your omega-3 and iron intake thanks to the oily salmon and crunchy green veg. A winner if you ask me!



  • 150g wholewheat spelt fusilli
  • 150g asparagus tips
  • 150g tenderstem broccoli, cut into smaller strips
  • 150g good quality smoked salmon
  • ½ white onion, finely sliced
  • 2 garlic cloves
  • Juice and a little zest of 1 lemon
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • 1 tbsp crème fraiche (optional)
  • Chilli oil to serve (optional)

Serves 2


  1. Add a little salt to a saucepan and put the pasta on to cook.
  2. Heat the olive oil in a large frying pan. Add the onion and fry for a few minutes until they start to soften. Add the garlic, broccoli, asparagus tips and chilli flakes and fry for 5 minutes.
  3. Add the salmon to the pan and fry until cooked through, breaking it up into small flakes as it cooks. Add the lemon juice and zest.
  4. Take one large ladleful of the cooking water from the pasta and pour into the pan. Add the crème fraiche and stir until fully combined.
  5. Finally, drain the pasta and tip into the pan, stirring until coated in the sauce. Serve with a drizzle of chilli oil and a sprinkle of chilli flakes and lemon zest.


Samantha x

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